Thai Fish Curry
October 20, 2024 • 0 comments
One of Steph's top ten recipes! Very important to read labels with this recipe.
Ingredients
- (4 pieces or 1 1/2 lbs) Alaskan Cod, 6 oz portions
- (2 Tbsp) Rendered Lard, 8 oz
- (3 Tbsp or to taste) Red thai curry paste
- (1/2 medium) Onion, finely diced
- (2 Tbsp) Ginger, finely minced
- (3 cloves) Garlic, finely minced
- (1, 15oz can) Coconut milk
- (1 Tbsp) Fish sauce
- (1 Tbsp) Coconut or brown sugar
- (1 Tbsp) Lime juice
- (red bell pepper, cauliflower, carrots, green beans, mushrooms, zucchini, bok choy, asparagus) Your favorite veggies, chopped:
- (cilantro, thai basil, minced lemongrass) Garish ideas:
Directions
- Heat the lard/oil in a large pot over medium-high heat. Add the onion, ginger, and garlic and cook until golden brown, about 5 minutes. Add the curry paste*, coconut milk*, fish sauce*, sugar and veggies, then bring to a boil.
- Reduce the heat to medium-low and add the fish. Cover the pot and cook for 5 minutes, or until the fish is no longer opaque. If your fish is quite thick, you may need to flip the pieces over and cook for 1-2 minutes more.
- Simmer with the lid off if you’d like to thicken the sauce.
- Serve with any or all of the optional garnishes over rice noodles, white rice or cauliflower rice.
In my personal opinion the veggies to always add are red bell peppers and cauliflower (save a step and grab a bag of frozen veggies!).
*The flavor of the dish is highly dependent on the quality of the curry paste - read ingredient labels and don’t pay attention to what are minor differences in price - get the one that seems the best!
*One of the cleanest label fish sauces is Red Boat, would definitely recommend.
*My personal favorite coconut milk is in a can, Wild Harvest or one of the organic ones. I usually get coconut cream and then water down as needed.
